Local food artisan and owner of Haute Monde dessert bar Fran'Kel Mosley showcased her modernized twist on simple finger food at a Groupon food tasting hosted at The New Tri-State Defender's office on Sunday, June 21st.
The hit of the afternoon came when Mosley introduced her new line of "savory" entrée cupcakes. Presented as a twist on the traditional American Sunday dinner, the guests quickly lined up for an imaginative way of enjoying meat loaf and mashed potatoes, chicken and dressing with sweet potatoes, and especially table favorite (and crowd pleaser), macaroni and cheese. Yep, homemade macaroni & cheese baked in a cupcake mold, as a side dish to the main courses.
As Haute Monde's pastry chef, Fran came up with the line as a way to distinguish the company's selection of choices. Vocal approval met the introductions, with more enthusiastic responses coming forth after the real test – the flavor of the food and the ease of enjoying it. It would have been all for naught if too difficult to be useful, but she pulled it off well, and could have a hit on her hands that could earn her more business.
"We call it Sweet and Savory," she said. "I didn't want to be a 'me too' company, actually. I actually had a dream about making a chicken and dressing cupcake and it worked. It's great for presentation. It makes the room fun, and it's great for portion control. You can enjoy a meal at an event without feeling too full. You have your fruit cocktail, then a savory portion and dessert if you choose. We have a buffalo chicken wing cupcake that's proving to be the crowd favorite."
Mosley's mother and grandmother were both professional caterers. "I've been cooking since I was eight. They would create teas and events for their clients, and it taught me a lot."
She says her husband's smoked Boston butt (roast) is a real showstopper. "Out of sight!" And that is a perfect way to describe an experience with Haute Monde's food. A stack of empty serving dishes served as the best testimony to their food's quality.
Haute Monde is owned by Mosley and husband Cassius. Their four boys served as the crew for the tasting, with her mother, Pat Culp, serving as a host and cheerleader. It was fun, and done very well and professionally. Event Coordinator Nina Allen-Johnson and the staff of Creative Solutions Unlimited orchestrated the Sunday soiree.